There is something truly special about a dish that feels both fresh and comforting, and this Lemon Chicken Pasta Recipe does exactly that. Bright, zesty lemon flavor dances with tender chicken and perfectly cooked pasta, all wrapped up with vibrant vegetables and a cheesy finish. It’s a delightful weeknight meal that’s easy to whip up yet impressive enough to share with friends or family. Trust me, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Lemon Chicken Pasta Recipe lies in its simple, fresh ingredients. Each element plays a key role in building flavors that are bright, savory, and full of texture—from the tender chicken to the colorful squash and the zing of fresh lemon juice.
- 16 ounces mini farfalle pasta: Choose a bite-size pasta like mini bow-ties to hold the sauce beautifully and make every forkful enjoyable.
- 2-3 boneless skinless chicken breasts: Lean and juicy, chicken breasts soak up the seasoning perfectly to keep every bite flavorful.
- Salt and freshly ground black pepper: Essential seasonings that bring out the natural flavors of the chicken and veggies.
- 1 teaspoon lemon zest: Adds an intense citrus aroma that brightens the entire dish.
- 1 teaspoon garlic powder, divided: Provides a subtle but deep garlic undertone without overpowering.
- 1 teaspoon Italian seasoning, divided: A blend of herbs that gives the dish an aromatic Italian flair.
- 1/2 teaspoon onion powder: A mild sweetness that complements the garlic and herbs.
- 3 Tablespoons olive oil, divided: For searing the chicken and sautéing the vegetables; it adds richness and depth.
- 1 zucchini, chopped: Adds freshness, color, and a tender bite to balance the pasta.
- 1 yellow squash, chopped: Brings vibrant color and a slightly sweet flavor that pairs nicely with the zucchini.
- 3 cloves garlic, minced: Fresh garlic provides a punch of flavor and complements the lemon and herbs.
- 4 Tablespoons butter: Gives the sauce a silky, luscious texture and rounds out the lemon’s acidity.
- 1/4 cup fresh lemon juice: The star ingredient that adds brightness and that irresistible tang.
- 1 cup freshly grated parmesan cheese: Melts into the pasta for a savory, creamy finish.
- 1/4 cup fresh chopped parsley: Adds a burst of herbal freshness and a lovely pop of green for garnish.
How to Make Lemon Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Adding salt is key as it seasons the pasta from the inside out. Toss in the mini farfalle pasta and cook it according to the package directions until it reaches that perfect al dente bite—tender but with a slight chew that holds up beautifully to the sauce. Drain and set aside, knowing this pasta is ready to soak up all the lemony goodness coming its way.
Step 2: Season the Chicken
While the pasta cooks, it’s time to bring flavor to the chicken. Pat your boneless, skinless breasts dry, then generously season both sides with salt, freshly ground black pepper, lemon zest, half of the garlic powder, half of the Italian seasoning, and all the onion powder. This seasoning blend builds an exciting flavor base that will carry through every bite of the finished dish.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and let them cook undisturbed for about 3 to 5 minutes per side until they develop a beautiful golden crust and are cooked through. Removing the chicken and tenting it with foil will keep it juicy while you prepare the rest. This step ensures each bite stays tender and flavorful.
Step 4: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped zucchini and yellow squash, seasoning them with salt, pepper, the leftover garlic powder, and the remaining Italian seasoning. Cooking them for about 2 minutes over medium-high heat softens them just enough to keep a slight crunch, providing a pleasing texture contrast. Stir in the minced garlic last and sauté until fragrant, which only takes about 30 seconds, so your kitchen fills with that wonderful aroma that instantly makes you hungry.
Step 5: Combine Pasta and Sauce
Now for the best part—adding the hot pasta back into the skillet with the vegetables. Toss in the butter and fresh lemon juice, stirring to melt the butter and coat every piece of pasta in a silky, bright sauce. Sprinkle the freshly grated parmesan cheese over the top and toss again, allowing its rich, nutty flavor to meld perfectly with the lemon and butter, creating a harmonious sauce that clings to every bite.
Step 6: Add the Chicken and Serve
Chop your rested chicken into bite-sized pieces and gently fold it back into the pasta and vegetables mixture. Give everything a final toss to combine flavors evenly. At the very end, garnish with a generous handful of fresh chopped parsley and a sprinkle of extra parmesan if you’re feeling indulgent. It’s ready to serve immediately—trust me, you won’t want to wait!
How to Serve Lemon Chicken Pasta Recipe
Garnishes
Fresh parsley is a classic finishing touch that adds vibrant color and a mild herbal brightness, perfectly complementing the lemon’s zing. Don’t hesitate to sprinkle a little extra parmesan cheese on top for a creamy, salty boost that makes the dish feel extra special. A light drizzle of good quality olive oil can also add a subtle richness just before serving.
Side Dishes
This Lemon Chicken Pasta Recipe shines on its own but pairs beautifully with simple sides like a crisp green salad with a tangy vinaigrette or roasted vegetables to echo the dish’s fresh flavors. For a heartier meal, garlic bread or warm, crusty focaccia are fantastic for sopping up any leftover sauce and enhancing the overall comforting Italian vibe.
Creative Ways to Present
If you want to impress your guests or add a bit of whimsy to this classic, serve the pasta on individual plates with chicken slices artistically arranged on top. You can also use hollowed-out lemon halves as charming little bowls for a splash of elegant presentation. Adding edible flowers or microgreens as a final flourish brings a gourmet touch that delights both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the fridge for up to three days. Store the pasta and chicken mixture in an airtight container to maintain freshness and flavor. When ready to eat, bring it out of the fridge about 10 minutes before reheating to help it warm evenly.
Freezing
Although fresh is best for this Lemon Chicken Pasta Recipe, leftovers can be frozen for up to two months. Use a freezer-safe container or heavy-duty freezer bags. When freezing, avoid adding extra cheese as it can change texture upon thawing. Freeze in portion sizes for easy defrosting and future quick meals.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat with a splash of water or broth to refresh the sauce. Stir often to prevent sticking and to ensure even heating. Microwave works in a pinch, but low power and short intervals with stirring in between will give the best results without drying out the chicken or pasta.
FAQs
Can I use other types of pasta for this Lemon Chicken Pasta Recipe?
Absolutely! While mini farfalle is perfect for holding the sauce, other bite-size pastas like penne, rotini, or shells will also work beautifully. Just be sure to cook them al dente so they maintain texture when tossed with the sauce.
Is it okay to use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative if you prefer a richer, juicier meat. Just adjust the cooking time slightly, as thighs take a bit longer to cook through compared to breasts.
Can I make this recipe dairy-free?
To make this Lemon Chicken Pasta Recipe dairy-free, simply omit the butter and parmesan cheese or swap in dairy-free alternatives. Using extra olive oil and a sprinkle of nutritional yeast can provide a savory, cheesy flavor without dairy.
How important is fresh lemon juice in this recipe?
Fresh lemon juice is essential for delivering the bright, tangy flavor that makes this dish special. Bottled lemon juice won’t provide the same fresh, vibrant taste, so it’s best to squeeze lemons fresh whenever possible.
Can I add other vegetables to this Lemon Chicken Pasta Recipe?
Definitely! Feel free to customize with your favorite veggies. Cherry tomatoes, spinach, or bell peppers would all add wonderful flavor and color. Just add them to the skillet so they cook through but retain some texture.
Final Thoughts
If you’re looking for a dish that’s bursting with fresh flavors, easy to make, and utterly satisfying, this Lemon Chicken Pasta Recipe is an absolute must-try. It’s the kind of meal that feels like a warm hug on a plate, brightened by zesty lemon and savory chicken. I guarantee once you make it, it will become one of your go-to favorites to share with friends and family time and time again. So grab your ingredients, roll up your sleeves, and dive in—you’re about to enjoy a truly delicious experience!
Print
Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Lemon Chicken Pasta Recipe combines tender seared chicken breasts with fresh mini farfalle pasta, sautéed zucchini and yellow squash, and a bright lemon-butter sauce. Enhanced with garlic, Italian seasoning, and freshly grated parmesan cheese, this quick and flavorful dish is perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
Chicken Seasoning
- 2–3 boneless skinless chicken breasts
- Salt and freshly ground black pepper (to taste)
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- 1/2 teaspoon onion powder
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
Other Ingredients
- 3 tablespoons olive oil, divided
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to the package instructions until al dente. Drain and set aside.
- Season Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt, freshly ground black pepper, lemon zest, and 1/2 teaspoon each of garlic powder, Italian seasoning, and all the onion powder.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for 3-5 minutes on each side, flipping once, until golden and cooked through. Remove the chicken from the pan and tent with foil to keep warm.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. When hot, add the chopped zucchini and yellow squash. Season with salt, pepper, the remaining 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook for 2 minutes over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the hot cooked pasta to the pan with the vegetables. Add the butter and fresh lemon juice. Toss well until the butter melts and everything is combined. Sprinkle in the grated parmesan cheese and toss again until evenly distributed.
- Finish Dish: Chop the rested chicken into bite-sized pieces and return it to the pan. Toss gently to combine. Serve immediately, garnished with fresh parsley and extra parmesan if desired.
Notes
- Use bite-size pasta like mini farfalle to ensure good texture and ease of eating.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Fresh lemon juice and zest intensify the lemon flavor in the sauce.
- For a richer flavor, use freshly grated parmesan cheese rather than pre-grated.
- This dish pairs well with a light green salad or garlic bread.
